Directions

In a medium bowl, stir together the flour, 1/2 cup of sugar, and baking powder. Mix in the butter by pinching between your fingers or using a pastry blender until the mixture resembles coarse crumbs. Stir in the egg and 1 teaspoon of vanilla. Pat lightly into the bottom of the prepared pan. Pour blueberries over the top.

In another medium bowl, whisk together the sour cream, 1/2 cup of sugar, egg yolks and 1 teaspoon of vanilla until smooth. Pour over the blueberries.

Bake for 60 to 70 minutes in the preheated oven, until the top is lightly browned. Cool, then run a knife around the edge of the pan. Remove the outer ring of the pan, and cut into wedges to serve.

All done! Now take a photo, rate it, and share your accomplishments!

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Reviews 97

117 Ratings

LYNN39SCAF

6/22/2005

I made this a second time and it was fabulous! The first time I did not mix the berries and the creamed mixture. What a difference and what a great dessert. My entire family loved it. Just make sure to mix the berries and cream-not layer them as I did first time around.

MISSIE7293

8/24/2006

being from nova scotia myself, I had to try this recipe. I had the inlaws over for supper and it was a HUGE hit!! I was concerned cooking it because when I took it out of the oven, it was still really "jiggly". so I left it in the spring pan and put it in the fridge for a couple hours. It firmed right up and tasted WONDERFUL. I will be making this agiin, and maybe trying to substitue different fruit!!!

peach1

7/22/2008

Listing this as a cake recipe is a misnomer. It is in reality more of a tart. I would describe the crust as more cookie like than cake like. I have a recipe with the exact same ingredients and directions, but it is called "Sour Cream Fruit Tart" with the possibility of interchanging fresh fruits as the star of the dessert. I have made it with peaches and red raspberries to rave reviews. My only addition has been to change the amount of sugar mixed with the sour cream from 1/2 cup to one cup when making the blueberry version. This is simple to make with incredible eye and taste appeal which makes people think you are an incredibly talented baker. I have read all the comments about this recipe and noticed a few bad comments about this recipe. One: You must use the exact pan size called for. Two: Never use the new non stick or glass bottom spring form pans. Stick with the old cheapo regular spring forms. You will get better results. Three: Never ever use frozen or canned fruit with this recipe. You just don't get the same results.